This is a Kettyle dry-aged bone-in ribeye from Northern Ireland. Aged in chambers with seaweed salt bricks, apparently. Regardless, great sear, tender, deep, mineral bovine character.
by synthbob
3 Comments
cuhzaam
That looks amazing! Are you from Ireland ? I’m curious about taste differences from different places but obviously with the dry age process and seaweed bricks it’s going to have an altered flavor profile. Looks damn good though!
Inner_Ad4137
Edit: I just reread your post, ignore me lol.
Genuine question: What makes it an Irish tomahawk? I feel like the obvious answer is you’re in Ireland, but maybe it’s not that simple, lol.
3 Comments
That looks amazing! Are you from Ireland ? I’m curious about taste differences from different places but obviously with the dry age process and seaweed bricks it’s going to have an altered flavor profile. Looks damn good though!
Edit: I just reread your post, ignore me lol.
Genuine question: What makes it an Irish tomahawk? I feel like the obvious answer is you’re in Ireland, but maybe it’s not that simple, lol.
Kettyle do great work